Text 8949, 123 rader
Skriven 2011-03-31 05:38:00 av Dave Drum (50194.cooking)
   Kommentar till text 8921 av Ruth Haffly (1:396/45.28)
Ärende: Atsa Spicy Meatball
===========================
Ruth Haffly Said to Dave Drum about Atsa Spicy Meatball

RH> RH> Be my guest. I did up a batch of meatballs to go with pasta
RH> RH> earlier this week. We aren't giving up meat for Lent either, tho
RH> RH> there might be a meatless meal here or there.

RH>  DD> I am not a huge fan of meatballs with pasta and red gravy.
RH>  DD> OTOH, meatballs with egg noodles and a non-tomato based sauce
RH>  DD> can be quite nice. As can a meatball sub with the red gravy
RH>  DD> mentioned above - but, no pasta.

RH> So when did egg noodles stop being pasta? (G) I know, you mean like
RH> spaghetti, elbow macaroni, penne, ziti or other forms. I was raised

Pasta, as far as I am concerned refers to Italianesque noodles made with 
semolina flour. The categorisation is somewhat broader when used as a 
category in my Meal Master ... although I do use dumplings as a category 
when referring to the thick, usually short or square, egg and flour 
noodles sometimes served with chicken or beef.

RH> without meat balls, just a meat sauce. Met & married Steve, changed
RH> my meat sauce to a marinara type with meat balls. I still make the
RH> meat sauce from time to time but most of the time, I'll do the meat
RH> balls. I usually do up 2-3 pounds of meat at a time to give me a
RH> supply of them. I also bake them instead of frying them like I used
RH> to; I can cook them all at once that way. After baking, some go in
RH> the sauce for that night and the rest are IQF-ed and put into a
RH> zipper bag. I did some last week that Steve wants me to cook in
RH> sauce before I head out west. He will just have to heat a container
RH> of sauce & meat balls and cook some pasta. Spoiling him. (G)

As I said above, I don't really care for meatballs with Italian 
noodles/pasta/whatever and red gravy.

In the recipe below - I already know you'd not use the beer. I, OTOH, 
find it merely optional.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Emeril's Garlic Meatball Po' Boys
 Categories: Sandwiches, Beef, Pork, Meatballs, Chilies
      Yield: 4 Servings

    1/2 lb Ground veal
    1/2 lb Ground beef chuck
    1/2 lb Ground pork
    1/2 c  Yellow onion; fine chopped
    1/2 ts Garlic; fine chopped
    1/4 c  Green onions; green part
           - only, fine chopped
      1 lg Egg
    1/4 c  Fine, dried bread crumbs
      1 tb Worcestershire sauce
  1 1/2 ts Salt
    3/4 tb Cayenne pepper
     16 sm Cloves garlic; peeled
    1/4 c  Bleached all-purpose flour
      1 ts Creole Seasoning
    1/4 c  Vegetable oil
      2 c  Yellow onion; thin sliced
     12 oz Bottle amber beer
      1 c  Water
      1 lg loaf French bread; 26" - 28"
           - long
      6 tb Creole or whole grain
           - mustard
      6 tb Mayonnaise
    1/2 lb Provolone cheese; thin
           - sliced 

  Emeril Lagasse cooked up this winning Garlic Meatball Po'
  Boys recipe for Good Morning America.

  In a large mixing bowl, combine the ground meats, chopped
  yellow onion, chopped garlic, green onions, egg, bread
  crumbs, Worcestershire, 1 teaspoon of the salt and 1/2
  teaspoon of the cayenne. Mix well with your hands and form
  into 16 meatballs. Insert a garlic clove in the center of
  each meatball and pinch the meat around it.

  Combine the flour and Creole seasoning in a shallow plate.
  Roll the meatballs evenly in the flour mixture, tapping off
  any excess. Reserve any remaining flour.

  In a large skillet, heat the oil over medium heat. Add the
  meatballs and brown evenly, using a spoon to turn them.
  Remove the meatballs from the pan and set aside. With a
  wooden spoon, scrape the bottom of the pan to loosen any
  brown bits. Stir in the reserved seasoned flour. Stir
  constantly for 3 to 4 minutes to make a dark brown roux. Add
  the sliced onions and season with the remaining 1/2 teaspoon
  salt and 1/4 teaspoon cayenne. Cook, stirring constantly,
  until the onions are slightly soft, about 2 minutes. Slowly
  pour in the beer and water and mix well. Bring to a boil and
  return the meatballs to the skillet. Reduce the heat to
  medium-low and simmer, uncovered, for about 1 hour, until
  the gravy is thick, turning and basting the meatballs with
  the pan gravy about every 15 minutes. Remove from the heat
  and skim off any fat that has risen to the surface.

  Cut the loaf of bread lengthwise in half. Spread one half
  with the mustard and the other half with the mayonnaise.
  Arrange the provolone on the bottom half of the bread,
  overlapping the slices, then arrange the meatballs on top of
  the cheese. Spoon the gravy over the meatballs Top with the
  remaining bred half, cut into 4 equal portions, and serve
  immediately. 

  From: http://abcnews.go.com/GMA

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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